Intro: Thin Pecan Brittle
I received this recipe from the head nurse on the unit where I worked. Until then, I thought peanut brittle had to be thick and hard. My husband and I have been making peanut brittle since that time. With a minor adaptation of this recipe, we added pecan brittle to our list of nut brittles. This past holiday season we made between 20 and 30 pounds of different brittle candies.
The equipment needed for this recipe is:
1 1/2 to 2 quart heavy saucepan( a non-stick pan is easier to clean up)
Large spoon( we like a wooden spoon)
Liquid measuring cup
Dry measuring cup
2 small bowls
2 cookie sheets
1. 2 cups of granulated sugar(Do Not use fine or extra fine sugar)
2. 1 cup of water
3. 1 cup of light corn syrup
4. 2 Tablespoons butter(Do Not use margarine
5. 2 teaspoons of salt
6. 2 teaspoons of baking soda
7. 1 1/2 cups coarsely chopped pecans
8. extra butter
Before starting the cooking, you need to get everything ready to go.
Cover the table top with wax paper. Using the extra butter, butter the wax paper. Seal the seams of the wax paper with butter. This keeps the paper from slipping.
I place a folded towel in the center of the table. I have older tables, and the heat from the pans can damage the surface. Newer tables may not have this issue.
Place the cookie sheets on the towel and butter them well.
Place candy thermometer on side of pan. Add 2 cups of sugar, 1 cup of water, and 1 cup of light corn syrup to pan.
Put 2 tablespoons of butter, 2 teaspoons of salt, and 2 teaspoons of baking soda in a small bowl.
Put 1 1/2 cups of coarsely chopped pecans in another small bowl.
Over high heat bring pan of ingredients to a boil, and cook to the hard crack stage - 300 F
When the 300F is reached, remove the pan from the heat. Add the butter, salt and soda. This will foam and while stirring, add the pecans, about 1/3 at a time. If you pour them in all at once they are apt to clump.
After the nuts are added and the butter is melted, pour the candy onto the buttered pans. We use 2 cookie sheets so divide the candy equally.
The candy can sit for 1/2 to 1 minute to set slightly. This is a good time to fill the pan with very hot water to make clean up easier.
CAUTION: THE CANDY IS HOT - 300 DEGREES F. IF IT GETS ON DRY SKIN, IT WILL BURN.
Butter your hand thoroughly. As you work with the candy, keep pulling the butter down to your fingers. You will start to feel some heat, which tells you it is time to increase the butter on your fingers.
The candy starts to set up on the edges first. You gradually pull on these edges. You gradually continue to pull until all of the candy is thinned.
We have been making this candy for 30 to 40 years. It takes experience to pull it all at once as you will see in the picture.
After it cools, break into pieces. This can shatter pretty easily. Small pieces can almost melt in your mouth. It is addictive. Enjoy